Vegan Fish

This vegan fish recipe features hearts of palm, nori, panko, and Old Bay seasoning. Dunk these crispy, crunchy fillets in vegan tartar sauce or serve them alongside homemade “chips” for a classic British meal made plant-based!

From start to finish, this vegan fish dish is ready in under an hour. Thanks to classic (and some creative) seasonings, it’s not short on flavor. These fish sticks are also the perfect pair for homemade vegan tartar sauce!

Why I love this recipe

What’s not to love about a recipe that transforms plant-based ingredients into something that emulates the taste and texture of traditional beer-battered fish? Store-bought vegan options are typically made from wheat protein that’s been processed with a liquid and thickened.

From there, it’s tossed with seasonings, molded into a fillet shape, coated in batter, and fried. For this vegan fish recipe, I keep things much simpler and healthier with a hearts of palm base and a simple beer batter.

The end result? Crispy on the outside and tender on the inside with a hint of the ocean. Trust me when I say this is a crowd-pleasing dish that’ll have everyone asking for seconds. Served with chips, it’s even a fun finger food for little ones!

Ingredient notes

The great thing about this vegan fish recipe is how budget-friendly each of the ingredients is. Find a breakdown and suitable substitutes below!

Hearts of palm
To create a flaky, fish-like texture, I trust canned hearts of palm! You can find this vegetable in the canned vegetables aisle of large grocery stores or Asian food markets.

Substitute: If you can’t find hearts of palm, canned artichoke hearts, canned young jackfruit, and canned banana blossoms work as well.

Breadcrumbs
I use regular panko, but you can also use gluten-free panko to provide texture and bind the filling.

Substitute: If you don’t have panko, use an equivalent amount of crushed saltine crackers and reduce the salt in the rest of the recipe.

Nori sheets
Roasted seaweed sheets give this recipe a distinct “fishy” taste. These can usually be found in most grocery stores, but you’ll definitely be able to find them in Asian food markets.

Seasonings
Old Bay seasoning, garlic powder, onion powder, salt, and black pepper add classic seafood flavors, just like the real deal.

Substitute: For a slightly more vibrant taste, replace regular black pepper with lemon pepper.

Batter
I use a mix of all-purpose flour and cornstarch to create a crispy, golden-brown crust. The cornstarch is key in preventing the coating from becoming soggy. I also add baking powder to lighten the batter and make it extra tender.

Substitute: A 1:1 gluten-free blend can be used instead of all-purpose flour.

Beer
The CO2 in beer also creates an airy batter texture. My go-to variety is Modelo, but you can use any light-colored beer.

Substitute: If you’d like to keep this recipe non-alcoholic, use sparkling water instead.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

How to make

Learn the best way to make vegan fish with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Cooking

Step 1
Add the hearts of palm, panko, nori, and seasonings to the bowl of a food processor. Pulse until the mixture sticks together.

Leave some chunks rather than fully blend the mixture into a paste to better emulate fish sticks.

Step 2
Line a baking sheet with parchment paper. Measure out 3-4 tablespoons of the fish mixture at a time and shape it into a “fish fillet” shape with your hands. Place the fillets on the prepared baking sheet, then transfer the sheet to your fridge to chill.

Step 3
Pour several inches of oil into a deep pot and heat it over medium. In a large mixing bowl, whisk flour, cornstarch, baking powder, garlic, onion, Old Bay, salt, and pepper. Slowly pour 1 cup of beer in and stir until a pancake-like batter forms.

You may need to add slightly more beer, but start with a small amount.

Step 4
Once the oil has reached 350-375 degrees Fahrenheit, remove the fish fillets from the fridge and dip them into the batter. Use a fork to flip the fish filets over.

Ensure the fillets are completely coated to prevent them from falling apart in the oil.

Step 5
Transfer the battered fish to the pot of hot oil. Working in small batches of 2-3, fry your vegan fish for 2-3 minutes per side until they’re golden brown.

Step 6
Transfer cooked vegan fried fish fillets to a wire rack over a baking sheet or a paper towel-lined plate to absorb excess oil. Once slightly cooled, serve with your favorite dipping sauce. Happy eating!

Cooking tips

Handle gently: The fish fillets are delicate, so handle them with care when dipping them in the batter. It’s best to use a couple of forks!

Measure your fish mixture: Do not use more than 3-4 tablespoons at a time for each fish stick. If you do, they will be too heavy and won’t fry properly.

Work in batches: Lay the fish fillets in a single layer on the pan, leaving room between them. Fry them in batches so they are not overcrowded in the pot. Nobody wants soggy fish and chips!

Use the right beer: For a perfectly flaky batter texture, opt for a light beer and make sure it’s ice-cold!

Use a thermometer: Use a deep-fry thermometer to make sure the oil is hot enough and maintains a consistent temperature throughout cooking.

Frequently asked questions

Storing & reheating

It’s ideal to consume vegan fish fresh for the crispiest texture. However, if you find yourself with leftovers, let the fillets cool before storing them to prevent moisture buildup.

Fridge
You can keep these vegan fish fillets in the fridge. Place the cooled fillets in an airtight container and refrigerate them for up to 2-3 days.

Freezer
Freezing is also an option for longer storage. Arrange the cooled fillets on a baking sheet to freeze them individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month.

Reheating
It’s best to use an air fryer or oven to keep the fillets crispy. Preheat the air fryer to 350 degrees Fahrenheit or oven to 375 degrees Fahrenheit. Heat them for 10-15 minutes from the fridge or 20-25 minutes from frozen, flipping halfway through.

More vegan meat replacements

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.